General Restaurant Manager Experienced in quality management systems Experienced in quality system audits Hands on experience with implementation of HACCP, ISO 9000, ISO 22000. STCW95 SAFETY SECURITY.
Strong organizational skills, leadership and problem solving skills along with the ability to work effectively with cross-functional departments Revenue and Cost Analysis, Operational and Financial Benchmarking, Menu Analysis and Development, Budgeting, Forecasting and Strategic Planning. Experienced in quality management systems .
Expense Reporting, Analysis, and Optimization, Experience with e-Sourcing, and Tools. Sap-Oracle, SaaS, Fidelio opera, Nuconga, Micros, As-400, B2b, B2C, Cost Analysis, Operational and Financial, Drink cost, Food cost, POS. Store. Office pack ( Excel, power Point, Access, Word ), Forex, Gold, CFDs, Marketing Strategy.
2023 - Present (0 Year)
quality gourmet trades KFT, RomaniaManage commercial relations (price conditions, order negotiation, assortment and promotion) and operational sales (order entry, service control, collection); brBe the front-end agent, controlling the flow of business according to budget target, supporting agents in special negotiations, defining and implementing tailored growth plans; brIncreasing budget brCollaborating cross-functionally with sales marketing, analysing sales data to exploit potential and improve planning; organising and planning presentations to improve sales effectiveness. brAnalysing and studying the needs of different business functions in order to actively organise the company\s business. Operational development of e-commerce projects. Support for the development of websites, online promotions and campaigns. Operational development for the management of all active sales channels in Eastern Europe: support for translation and copywriting activities. brSupport for social media management. Analysis and management of data and performance indicators
2022 - 2022 (0Months)
Cibarti srl, ItalyI supervise daily operations to provide a high level of organization for our guests on a consistent basis. <br>I supervise and ensure the quality of food, wine sales, guest service, hygiene, cleanliness and tidiness to achieve total customer satisfaction and comply with company standards. I hire and train staff to work in the catering environment. <br>I manage administrative tasks that include listing staff and duty positions. timetables and length of service. I solve and evaluate staff problems and performance. I take on a demanding and fast-paced role with various tasks. I handle and resolve problems and complaints in a professional manner. I supervise all members of staff in their tasks and encourage or reprimand them if necessary. I control labour and other related costs according to budget, assessing and developing revenue according to company guidelines, going from a base Budget of € 5 million for pre-opening to the current state of affairs increased by 42%, with potential development of 4 restaurants, 3 lounge bars, and a lounge wine bar and with customer satisfaction, developing new forms of marketing for further procurement of services essential to company revaluation.
2019 - 2021 (2 Years)
aquacheta srl, ItalyI can have a good communication for the product, website, and social media marketing.
2015 - 2018 (3 Years)
In Primis T.O,, EgyptMonthly control of budget compliance in the department and proposal of corrective actions in case of deviations. Activity planning and monitoring of results. brMonthly, weekly and/or daily scheduling of restaurant and bar staff according to services and scheduled shifts, days off or staff leave. Managing the catering and bar department\\s supplies, soliciting the necessary orders, supervising the reception work and the correct storage and preservation of goods, supervising the inventory of stocks and supplies.
2012 - 2014 (2 Years)
veratour S.p.a., GreeceScheduling, performance management, training, recruiting and meetings with Food & Beverage staff in the lounge & bar and wine departments. Staff recruitment, training and organizational development. Creation and introduction of new menus in all restaurants ( 3 ) working closely with hotel staff. Creation and agreement with Executive Chef to constantly increase product quality and sales, both food and beverages, cost control, and depreciation Initial budget.